Hii Foodies, Anne Carter this side from Beyond the Bayou Blog welcoming you all to my kitchen to make you taste an outstanding recipe today: Chocolate lava cake.
Prepare to embark on a journey of decadent delight as you create these irresistible treats that promise to tantalize your taste buds and melt your heart with every luscious bite.
With a rich, molten center encased in a perfectly baked exterior, these heavenly desserts are sure to impress even the most discerning chocolate lover. Whether you’re hosting a special occasion or simply craving a luxurious dessert experience, this recipe is your ticket to chocolate bliss.
So, roll up your sleeves, preheat your oven, and get ready to elevate your dessert game with this unforgettable Chocolate Lava Cake recipe.”
Try More Cake Recipes!
Chocolate Lava Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Baking sheet
- Cooling Rack
- Serving Plates
Ingredients
- 1 cup 170 g chopped semisweet or bittersweet chocolate (see note)
- 10 tablespoons salted butter
- Pinch of salt about 1/8 teaspoon – use more if using unsalted butter
- ½ teaspoon vanilla extract
- 3 large eggs
- 3 large egg yolks
- 1 ½ cups 171 g powdered sugar
- ½ cup 71 g all-purpose flour
Instructions
- Preheat oven to 375-400 degrees F.
- Grease ramekins, coat with cocoa powder.
- Melt chocolate and butter, add salt and vanilla, let cool.
- Beat eggs and yolks until thick and light.
- Add powdered sugar, then melted chocolate mixture and flour, mix until combined.
- Divide batter into ramekins, bake for 12-13 minutes until edges set but centers soft.
Nutrition
Some Things to Keep in Mind!
- Fluffy Flour: Don’t pack flour tightly into the measuring spoon. Fluff it up and gently sprinkle it in, or use a scale to measure accurately. Too much flour can ruin the lava cake’s gooey center.
- Preheat Precision: Ensure your oven is fully preheated before placing the ramekins inside. The high temperature helps bake the exterior quickly while keeping the chocolate lava center molten and delicious.
- Egg Temperature Matters: Use room temperature eggs for smooth blending into the batter. If your eggs are cold, a quick warm water bath can bring them up to temp without delaying your baking.
- Watchful Eye: Keep a close eye on the cakes while they bake. Overdoing it in the oven can result in a dry center. Look for a slight jiggle in the center when gently shaken—that’s the sign of a perfectly gooey lava cake.
What to Serve with Chocolate Lava Cake?
